Coconut Cake Roll is a delightful tropical treat that combines the flavors of coconut and vanilla in a light and fluffy cake, rolled with whipped cream and garnished with shredded coconut. This elegant dessert looks impressive but is surprisingly simple to make, making it perfect for family gatherings, holidays, or when you want to bring a little island-inspired sweetness to your table.

With its soft sponge texture, creamy filling, and coconut-forward flavor, this cake roll is a wonderful balance of lightness and indulgence. Serve it chilled for clean slices and the best flavor.

Why You’ll Love This Coconut Cake Roll

• Light, fluffy sponge cake that rolls easily without cracking
• Creamy whipped filling that’s not too sweet
• Delicious coconut flavor in every bite
• Beautiful presentation with minimal effort
• Perfect make-ahead dessert

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsweetened shredded coconut
½ cup whole milk
½ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract (for whipped cream)
½ cup unsweetened shredded coconut (for garnish)

Instructions

Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.

In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and shredded coconut. Mix well.

In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and coconut extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.

Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched.

While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.

Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.

Starting from one end, roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely in this shape.

While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Once the cake is completely cool, unroll it gently and spread the whipped cream evenly over the surface. Roll the cake back up without the towel.

Place the rolled cake seam-side down on a serving platter. Sprinkle the top with additional shredded coconut.

Chill in the refrigerator for at least 1 hour before slicing and serving.

Notes

For a tropical twist, add crushed pineapple to the whipped cream filling.

Alternatively, substitute almond extract for coconut extract for a different flavor profile.

Prep & Cooking Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition Information (Per Slice)

Serving Size: 1 slice
Calories: 290
Sugar: 20g
Sodium: 150mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg

Serving & Storage Tips

• Slice with a sharp serrated knife for clean cuts.
• Store covered in the refrigerator for up to 3 days.
• This cake roll can be made a day ahead, making it ideal for entertaining.

If you love coconut desserts that are light, creamy, and full of tropical flavor, this Coconut Cake Roll is sure to become a favorit

Coconut Cake Roll

A delightful tropical treat with flavors of coconut and vanilla, featuring a light and fluffy sponge cake rolled with whipped cream and garnished with shredded coconut.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Tropical

Servings 10 slices

Calories 290 kcal

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon salt
• 0.5 cup unsweetened shredded coconut
• 0.5 cup whole milk
• 0.5 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract

For the whipped cream filling

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 0.5 teaspoon vanilla extract for whipped cream

For garnish

• 0.5 cup unsweetened shredded coconut for garnish

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C). Grease and line a 15×10-inch jelly roll pan with parchment paper, allowing some overhang for easy removal.
• In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, and shredded coconut. Mix well.
• In a separate bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and coconut extract until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.

Baking

• Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when touched.

Assembly

• While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
• Once the cake is done, remove it from the oven and immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
• Starting from one end, roll the cake up with the towel inside, creating a tight roll. Allow it to cool completely in this shape.
• While the cake cools, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
• Once the cake is completely cool, unroll it gently and spread the whipped cream evenly over the surface. Roll the cake back up without the towel.
• Place the rolled cake seam-side down on a serving platter. Sprinkle the top with additional shredded coconut.
• Chill in the refrigerator for at least 1 hour before slicing and serving.

Notes

For a tropical twist, add crushed pineapple to the whipped cream filling. Alternatively, substitute almond extract for coconut extract for a different flavor profile.

Keyword Cake Roll, Coconut Cake Roll, Coconut Dessert, Tropical Dessert, whipped cream